Today, I am sharing a delicious muffin recipe from The Simple Life by Rachael Miner! These muffins are super healthy and look delicious! She has a ton of healthy recipes on her blog. I know you’ll love it!
Rachel: “My two favorite things in muffin form…peanut butter and banana! I think I just died and went to food heaven! Seriously though if you’ve read my blog you know I LOVE peanut butter and banana in almost any combination and now in muffin form…my day is complete!
These muffins are really easy to make and only took me half an hour to whip together and bake. The best part (besides the amazing taste) is they’re completely gluten free and they are a healthy option for breakfast with only 187 calories a muffin and they have 7 grams of protein!”
You will need: *1/3 cup coconut flour, *2.5 tablespoons sugar or sugar substitute, *1 cup peanut butter- I prefer an organic peanut butter, or you can mix up 1 cup of PB2 ,*3 eggs, *3/4 teaspoon baking soda, *1 cup mashed banana- about 2 large bananas, *1/3 cup unsweetened vanilla almond milk, *1 teaspoon vanilla extract
-In a large mixing bowl combine coconut flour, sugar, and baking soda.
-After mixing the dry ingredients together add in the mashed banana, almond milk, vanilla extract, and peanut butter. Completely combine all ingredients.
-Fill muffin 12 muff tins a little over 1/2 full for regular sized muffins. Or you can make 6 JUMBO muffins.
-Bake the muffins at 350 degrees for 20 minutes. When the muffin tops turn golden they are done, or you can insert a toothpick and if the toothpick comes out clean the muffins are done. If 20 minutes is not long enough bake for an additional 2 minutes and check again.
Serve muffins hot or allow them to cool and freeze in an airtight container or Ziploc bag.